Indian Lentil Soup

1/2 cup chopped onion

1 clove garlic

2 tsp. curry powder

1 tsp. crushed coriander seeds (I just use the powder coriander from the store)

1 tsp. crushed cumin seeds (again I just use the cumin powder)

1/2 tsp. ground turmeric

1/4 tsp. crushed red pepper flakes

1 Tbsp. olive oil

5 cups vegetable stock (I have used homemade veggie or chicken stock, or just the store bought chicken stock/broth...it doesn't matter all that much)

4 cups water

2 cups (1 pkg.) dried red or brown lentils (sorted and rinsed)

OPTIONAL: Most times when I make this, I add little diced green peppers (1/4- 1/2 cup) and 1 medium carrot,diced the last 10 min of cook time...just to get in some more veggies)

GARNISH: (non-vegan OPTION): Top with fat free yogurt, plain greek yogurt or sour cream
(vegan option): Drizzle coconut milk over
Chopped cilantro or parsley
Diced avocados
Salt & pepper to taste

Directions:

Saute onion, garlic, herbs, and red pepper flakes in oil (approx. 5 min). Add stock, water, and lentils. Heat to boiling. Reduce heat and simmer, covered, until lentils are tender (about 30 min). 

  

Megan McMahan, Avon IN